Mini Mince Pies

Directions:

To make the Sweet Shortcrust Pastry:

1. Put the flour in a large bowl, grate in the chilled butter.
2. Rub the butter and flour together to a breadcrumb consistency.
3. Stir in the sugars.
4. Lightly whisk the egg, then add about half to the bowl  -save the rest to brush the tops of the mince pies later.
5. Using a blunt knife, mix in the egg, then gradually start bringing the mixture together using your hands. The mixture will seem crumbly, but the heat of your hands will start melting the butter until a smooth dough forms.
6. Wrap the dough in clingfilm and chill in the fridge for 20 minutes.

To make the Mini Mince Pies:

1. Preheat the oven to 190C/170 Fan/Gas 5
2. Remove the pastry from the fridge. On an icing sugar dusted board, roll out the pastry to 2mm thickness.
3. Cut out 24 circles using an 6.5cm cutter. You may need to gather the pastry together and re-roll a few times to gain the desired number.
4. Gently press the rounds into a 24 holed mini patty tin.
5. Spoon a heaped teaspoon of mincemeat into each pastry case - leaving a small gap of approximately 3mm at the top.
6. Gather up the remaining pastry and roll out again.
7. Cut 24 shapes for lids. Stars, snowflakes or holly create a more festive look to the finished mince pie.
8. Place a shape in the centre of each mince pie on top of the mincemeat.
9. Brush the top lightly with the remaining egg.
10. Bake for 15 minutes, until the tops are golden brown in colour.
11. Leave the mince pies to cool in the tin for 10 minutes. Attempting to remove them while they're still hot will result in breakages.
12. Remove from the tins and place on a wire rack to cool completely.
13. Dust lightly with icing sugar before serving.